Ingredients:

  • 500g (4 cups) all-purpose flour
  • 300g (2 1/2 cups) whole wheat flour
  • 700g (2 3/4 cups) water, at room temperature
  • 150g (3/4 cup) active sourdough starter
  • 10g (2 tsp) sea salt

Instructions:

  1. In a large bowl, combine the all-purpose flour, whole wheat flour, and water. Mix until no dry flour remains. Autolyse for 1 hour.
  2. Add the active sourdough starter and sea salt to the dough. Mix until fully incorporated, using the pinch-and-fold method.
  3. Cover the bowl with a damp cloth and let it rise for 4-6 hours at room temperature. During the first 2 hours, perform stretch-and-fold every 30 minutes.
  4. Gently turn the dough onto a lightly floured surface. Pre-shape into a round and let rest for 30 minutes.
  5. Shape the dough into a round or oval loaf, tucking in the edges. Place seam side up in the banneton.
  6. Cover with a cloth and let it proof for 1-2 hours, or refrigerate overnight for better flavor.
  7. Preheat your oven to 450°F (230°C) with a Dutch oven inside.
  8. Carefully transfer the dough to the preheated Dutch oven. Score the top with a sharp blade, cover, and bake for 30 minutes.
  9. Remove the lid and bake for an additional 15-20 minutes until golden and hollow sounding.
  10. Let the bread cool on a wire rack for at least 1 hour before slicing.